Description
This authentic Carne Asada Steak recipe delivers juicy, flavorful grilled skirt steak marinated in a vibrant blend of citrus, herbs, and spices. Perfectly charred and sliced thin, it’s ideal for assembling delicious Mexican-style tacos with fresh garnishes like pico de gallo, guacamole, radishes, and queso fresco.
Ingredients
Scale
Marinade
- 1 tablespoon orange zest (from at least 2 oranges)
- 3/4 cup fresh squeezed orange juice
- 3 tablespoons fresh squeezed lime juice
- 1/4 cup olive oil
- 3 tablespoons Maggi seasoning or soy sauce
- 5 cloves garlic
- 1 small bunch cilantro (about 1 cup leaves)
- 2 tablespoons dried oregano
- 2 tablespoons brown sugar (packed)
- 2 teaspoons cumin
- 1 1/2 teaspoons kosher salt (for the marinade)
- 1 teaspoon black pepper (for the marinade)
- 2 ounces dried ancho chilies (or 2 tablespoons dried ancho chili powder)
Steak
- 2 pounds outside skirt steak (well marbled)
- 2 teaspoons kosher salt (for salting the steak)
- Neutral oil (such as canola or vegetable) for brushing
Toppings and Garnishes
- 24 corn tortillas
- 1 batch Pico de Gallo
- 1 batch Restaurant Style Salsa (or store-bought salsa)
- Guacamole or sliced avocado
- Radishes, thinly sliced
- Cilantro, chopped
- Lime wedges
- Queso fresco or cotija cheese
- Sour cream or Mexican crema
- Extra mojo sauce (optional, for garnish)
Instructions
- Choose the cut: Select outside skirt steak, ensuring it is well marbled for optimal flavor. If unavailable, consult a butcher for an appropriate substitute.
- Make the marinade: Blend orange zest, orange juice, lime juice, olive oil, Maggi seasoning, garlic, cilantro leaves, oregano, brown sugar, cumin, kosher salt, and black pepper until combined.
- Prepare ancho chilies: Microwave dried ancho chilies for 30 seconds, remove stems and seeds, tear into strips, microwave again for 20 seconds to soften. Add to blender and blend with marinade until mostly combined but still slightly chunky.
- Reserve marinade: Set aside 1/2 cup of marinade in the refrigerator for later use.
- Slice steak: Cut skirt steak into 6-inch long steaks along the grain for even cooking.
- Salt steaks: Sprinkle 1 teaspoon kosher salt on each side of the steaks to tenderize and flavor the meat.
- Marinate steak: Coat steaks with marinade thoroughly, seal in container or ziplock bag, and refrigerate for 4 to 24 hours.
- Prepare garnishes: While marinating, make pico de gallo, salsa, guacamole, slice radishes, chop cilantro, cut lime wedges, crumble queso fresco, and set out sour cream and reserved mojo sauce.
- Preheat grill: Heat grill to high, between 450-500°F, allowing at least 20 minutes for full heat.
- Remove steaks from marinade: Pat dry lightly with paper towels and let come to room temperature for 20-30 minutes.
- Oil grill grates: Lightly oil grill grates with olive oil using a paper towel and tongs to prevent sticking.
- Oil steaks: Brush steaks lightly with neutral oil to ensure they do not stick to the grill.
- Grill steaks: Place steaks on grill, close lid if applicable, and cook 1-2 minutes per side until browned and medium rare (internal temp ~115°F). Thinner steaks cook faster; monitor closely.
- Rest steaks: Transfer steaks to cutting board, tent with foil, and rest for 10 minutes to redistribute juices.
- Char tortillas: Brush tortillas with oil or mojo oil blend, grill for about 30 seconds per side until bubbly and lightly charred. Wrap in tea towel to keep warm.
- Slice steak: Using a sharp knife, slice steak thinly on a 45-degree angle against the grain for maximum tenderness and bite.
- Assemble tacos: Layer two tortillas, top with carne asada strips, pico de gallo, salsa, guacamole, radishes, cilantro, lime wedges, queso fresco, sour cream, and optional mojo sauce.
Notes
- Outside skirt steak is preferred for its flavor and texture; well-marbled cuts enhance juiciness.
- Patting the steak dry before grilling helps achieve better browning and crust.
- Adjust salt quantity if using table salt instead of kosher salt.
- Marinating time can be from 4 hours up to 24 hours for deeper flavor infusion.
- Reserved mojo marinade can be boiled and used as a delicious sauce to serve with tacos.
- Slicing against the grain and on a bias improves tenderness and eating experience.
- Grill temperature is important: high heat ensures proper searing and caramelization.
